Angel Food Cake French Toast with Fresh Strawberry Syrup – is it breakfast or dessert? I’m going to say both and it’s definitely worthy of your weekend breakfast splurge. You get that light and fluffy angel food cake soaked in a classic french toast custard and it’s topped the most delicious (not overly sweetened) fresh strawberry syrup. Then of course it’s finished with a generous dollop of lightly sweetened whipped cream. All that together makes for one decadent and heavenly breakfast! Want to impress guests or serve up a unique breakfast in bed treat for your loved one, then make this!
You may likely have just a bit of strawberry syrup left over, I debated on doing 1 1/2 the recipe listed because that’s about what we used – but I did have a few picky eating nieces and nephews that said no syup, whipped cream only. I know, what!? But my thoughts are, the only way I’ve really ever liked angel food cake is with a fair amount of topping because it can be on the dry side. So it’s better to have too much than to not have enough. Plus, if you are lucky enough to have any left over you can store it in the fridge then rewarm and serve it up the next few days with oatmeal, or add a few spoonfuls to smoothies or shakes, spoon atop ice cream or serve over pancakes. With all the fresh strawberries in season you’ll want a full batch of it. It’s completely delicious and it pairs perfectly with this irresistible Angel Food Cake French Toast. Cheers to summer breakfasts!
- 1 8-inch angel food cake, sliced into 12 - 14 pieces (or two angel food cake loafs, sliced into 1-inch thick pieces)
- 1 1/4 cups (295ml) milk
- 5 large eggs
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- Butter for griddle
- Sweetened whipped cream, for serving
- 2 lbs fresh strawberries, stemmed and diced
- 1 Tbsp fresh lemon juice
- 1/2 cup (110g) granulated sugar
- 4 Tbsp water, divided
- 1 Tbsp cornstarch
- For the strawberry syrup:
- Bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 4 - 6 minutes until berries are softened and juices are well extracted. In a small bowl, whisk together remaining 2 Tbsp water with cornstarch until well blended then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly (I added 2 drops of red food color just to enhance the color).
- For the french toast:
- Heat a non-stick griddle to 375 degrees. To a blender add milk, eggs, vanilla and cinnamon and pulse just until blended (alternately you can whisk until well blended in a mixing bowl). Pour into a shallow dish, such as an 8 by 8-inch baking dish. Place about 6 pieces of angel food cake into egg mixture (or how ever many fit without overcrowding) and allow to soak about 2 1/2 minutes per side (it won't soak through to center but you do want a good coating on the outsides).
- Butter griddle and place soaked angel food cake pieces onto griddle. Cook several minutes until bottom is golden brown, then lift, butter griddle and cook opposite side until golden brown, also cook top and edges about 30 seconds each side. Repeat with remaining slices of angel food cake. Serve warm with warm strawberry syrup and whipped cream.
- Recipe source: syrup - Cooking Classy, french toast - inspired by BHG